Fantastic General Tso’s Chicken Chinese Recipe!

The fact that the exact origins of General Tso’s Chicken are unknown doesn’t stop it from being so damn popular. Jeremy’s take on this classic recipe promises deep chilli flavour and seasoned chicken, fried to perfection. Trust us when we say this global favourite really is TSO good (sorrynotsorry).

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300g chicken thighs
200g corn flour, seasoned with 1/4 tsp salt, and ¼ tsp pepper
10 dried red chillies
5 slices ginger
2 cloves garlic

The Marinade
1 tsp sesame oil
½ tsp sugar
1 tbsp light soy sauce
1 egg

The Sauce
30g sugar
1 tsp siracha chilli sauce
1 tbsp sweet chilli sauce
1 tbsp oyster sauce
½ tbsp black rice vinegar
1 tbsp light soy sauce
½ tsp dark soy sauce
200ml chicken stock

To find the recipe for this dish, click the link below!
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What do you think?


  1. 📣 The School of Wok cookbook is out now for pre-order! 📣 You can pre-order now at and we are giving you the chance to win a private cookery class with Jeremy for two people! To be in with a chance of winning all you need to do is pre-order a copy of the book.

    To enter visit and provide a proof of purchase along with your name and email address. All terms and conditions can be found on the webpage and must be agreed to to enter the competition but here’s the key info:

    👉Competition closes at 00:00 on 26 May 2022
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  2. Like Ive done with a couple of your recipes, I've used the sauce element only and used it with meat or veg in a different dish. This time was bao buns with chicken nuggets and all the trimmings, the sauce made it and was just soooooo nice. Thanks again! 😊👍

  3. Open your mouth wide when you talk. God I hate those people who talk Br-ish that doesn't open theorimouth. Stop pretending. Chiak di. Di ay chia chibay bo?

  4. such a better version of this dish than we have here in the US where it is seldom crispy at all. Chinese food is so much better in the UK where each Chinese restaurant has a unique way of making their dishes. I remember a place in Norfolk that garnished their General Tso’s Chicken with a finely cut fried seaweed seasoned with salt and sugar.

  5. I'm looking to make this but it's getting confusing because the ingredients from the website says 300 g and when I looked it up on Google for conversion to lbs it came up less than 1 lbs …I guess this is because the ingredients is in UK measurements rather then american but I looked that up too and came up with nothin… I hope you read this real soon because I plan on making this later on today🤞🤞

  6. Made this today, it’s the new family favourite, saying that, so was the turmeric and dill fish! Loving working through your book, and love your tbh show! Top man.

  7. Just found your cooking videos. They are fantastic. I will follow you, I love Chinese food of any kind. And yes I do have a well-seasoned carbon steel wok. Had it for over 30 years. Best regards.

  8. this is far and away the best recipe i've found on youtube for general tso's chicken. i surprised myself by how good it tasted the first time i made it. i threw in some szechuan peppercorns alongside the chilis when the recipe calls for them to hit the wok – was a nice additional flavor

  9. California, senior couple here. New to your channel. You made that dish look scrumptious and easy. A few questions and suggestions …
    Would love to see a video of how you use your chopsticks so adeptly. I have tried and could never pick anything up with them.
    Questions: what kind of oil did you use to fry the chicken?
    How and what do you do with the oil after frying? What do you pour it into for disposal? How or where do you dispose of it?

    My wife and I appreciate how you talk through the ingredients to get a better understanding of the flavor they provide. As you can tell from the questions, we are just beginning our journey into Chinese cooking. You appear to be a great teacher for that.

    Lastly, if you don’t have a video on your channel for a spicy dish with thin crispy fried noodles with pork or chicken, or both. And a really good sweet and spicy sauce.

    Nick T
    Oakdale, Ca

  10. 3:49 – I'm confused. You added a few sweet ingredients – oyster sauce, sweet chillie sauce, dark soy sauce and sriracha already contain sugar. Then you add salty soy sauce to "balance the sweetness", but afterward you put in another heap of sugar. Doesn't that ruin the "balancing"? Also, wouldn't the dish be sweet enough with all the sugar contained in the sauces?

  11. Bought all the stuff to make this. Double fried the chicken. This is awesome. Best I have ever had. I had the video going on a tablet. I can't wait to make it again. Thank you!